Baba chef opens another restaurant

Thursday

Jan 24, 2013 at 6:00 AM

By Barbara M. Houle CORRESPONDENT

Executive chef/owner Wilson Wang of Baba Sushi in Worcester has officially opened his new restaurant, Kozara, and you can feel the energy and excitement when you walk in, especially when Wang is in the house.

Kozara, 301 Park Ave., is located next to Baba Sushi in a building that formerly housed a convenience store. Wang bought the property and spent almost four months in building renovation.

Vinh Ly of Worcester, who helped manage Baba Sushi, is general manager of Kozara, which in Japanese means small plates.

The enthusiastic Ly described Kozara’s menu as “Asian tapas,” or “small bites of food that will thrill you.”

Wang said the idea to open another restaurant started more than two years ago. The building next door to Baba became a “vision,” according to Wang and Ly, who said the restaurants in a way are interconnected as people can opt to begin their dining experience with appetizers and drinks at Kozara and then eat sushi at Baba.

“Baba customers sometimes will have dessert and drinks at Kozara,” said Ly. “Both restaurants offer different options, and it all depends on what the customer wants. We say it’s like the Chinese concept of yin-yang.”

Kozara is a restaurant that can stand on its own.

It seats 80 in a lounge-type area and bar. The décor is not only inviting and upbeat, but also very comfy. Wang has followed the open kitchen design trend in the restaurant.

“Kozara is new and different in the Worcester area,” said Ly. “It’s a place to relax and enjoy.”

The menu highlights creative tapas dishes with mainstays such as beef, chicken, shrimp and pork.

The restaurant also offers a variety of “Tori” skewered meats and vegetables. Chefs use a custom-built charcoal grill, turning the skewers and basting with sauces. Hot-off-the-grill “tori,” or yakitori, are traditional-style Japanese kebabs.

If you enjoy seafood, especially oysters, you definitely will want to try the raw bar at Kozara.

On the menu: soups: Bering Sea, which consists of Alaskan king crab in a miso, buttery, creamy broth; Soothing Soul, which features tofu, seaweed in a clear broth with soft clams, and Vegan, a mixed vegetable soup with tofu in a clear broth. Price range, $4 to $9.

Salads: fresh root, $4, a combination of shredded daikon radish and carrots with a vinegar, salt and sugar dressing (can be ordered with shrimp), and sesame greens, $9, steamed shrimp with spinach and rice noodles mixed with sesame oil, sugar, salt and topped with sesame seeds.

Kozara opens at 4 p.m. daily. During the week, the restaurant closes after midnight; 2 a.m. Friday and Saturday; there is a full liquor license. There is parking at night in the rear of the building, courtesy of TD Bank, according to Wang.

Telephone: (508) 762-9213; Weekend reservations recommended.

The restaurant makes its own vegetable and meat filled dumplings. Ask about new items added to the menu.

Tidbits:

Before joining Baba Sushi, Vinh Ly operated the former Apsara, a restaurant on Park Avenue that specialized in Vietnamese and Cambodian cuisine. Ly was born in Vietnam.

Fans of Wilson Wang will be happy to learn that he will continue as executive chef at Baba Sushi. He likes to schmooze, so expect to see him at Kozara now and then.

Kozara’s grand opening celebration will take place sometime in February, according to Wang, who wanted the party to be held after Worcester’s Best Chef competition, which is scheduled Jan. 27 in Mechanics Hall in Worcester. Visit www.worcestersbestchef.com for tickets.

Wang is competing, representing Baba Sushi. Kozara is also participating.

Wang won the People’s Choice Award in the 2012 Worcester’s Best Chef competition and the Judges’ Pick and the People’s Choice Award in 2011. He was a finalist who competed for the coveted Iron Chef title in 2010. He also has won other local and national honors.

Get your chopsticks out!

•

The folks at Ritual, 281 Main St., Worcester, got to strut their stuff last week when “Phantom Gourmet” popped in to film for its cable TV show.

“It was an exciting frenzy,” according to someone in the know.

Russ and Melissa Watson own the restaurant; Sean McCabe is chef.

We know local diners will look forward to watching the segment when it’s aired. Date and time to be announced.

•

There’s a “Closed” sign posted at John Grosse’s restaurant at 352 Shrewsbury St., Worcester. It has been there for a couple of weeks.

It’s a wash, folks.

Grosse originally opened the business as Bread & Pizza, a wholesale and retail business that sold artisan breads and pizza.

He later changed the name to East Park Grille and dropped his wholesale business, concentrating on lunch and serving dinner several nights a week. He also made fresh bread and pizza daily.

Enough said.

•

Tomasso Trattoria in Southboro is among participating restaurants in the annual Super Hunger Brunch event to benefit the Greater Boston Food Bank.

The brunch at Tomasso will take place Jan. 27. The restaurant will serve a three-course menu, $25 per person, plus tax and tip, with 100 percent of the proceeds going to Greater Boston Food Bank.